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This Giant Cup Of Coffee Comes With a Cotton Candy Cloud That Rains Sugar

If you’re looking for the ultimate instagrammable coffee, you’ll have a tough time finding something cooler than Sweet Little Rain. That’s an odd name for a cup of coffee, but once you see it in action, you’ll realize it makes perfect sense.

Mellower Coffee, a Chinese coffee shop chain headquartered in Shanghai, owes much of its popularity to its gimmicky Sweet Little Rain, a large cup of Americano coffee served with a fluffy cloud of cotton coffee hanging over it. The steam rises up from the hot coffee melting the cotton candy and causing it to slowly rain down into the cup in the form of sweet sugar droplets.  At around $9 per serving, Sweet Little Rain isn’t the cheapest cup of coffee money can buy, but if you’re looking to impress your Instagram followers, it’s definitely worth it.

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Artist Turns Random Coffee Stains into Adorable Coffee Monsters

Spilling coffee is never fun, but for German designer Stefan Kuhnigk it turned out to be a blessing in disguise. He turned that first coffee stain into a small monster and has been creating Coffee Monsters ever since.

Stefan recalls looking at the stain his cup of dark espresso left on a piece of paper and it looking back at him as if saying “Draw me, draw me, draw meeee!”. So he did just that, and create his very first Coffee Monster. The next day, he thought back on this little accident that had challenged him to get creative, and decided he could replicate the coffee spill every day as an exercise in creativity.

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Company Wants to Send Coffee into Space and Roast It with the Heat Generated by Atmosphere Re-Entry

A Dubai-based startup has its eyes set on literally taking coffee roasters to new heights by launching a space capsule full of coffee beans into space and use the heat generated by atmosphere re-entry to roast them.

Anders Cavallini and Hatem Alkhafaji, the two founders of Space Roasters, believe that the absence of gravity could be the secret to roasting coffee perfectly. On Earth, beans tumble around, break apart and are roasted unevenly as some of them come into contact with the hot surfaces of a conventional roaster, but in zero-gravity conditions, beans would float freely in a heated oven, with heat being distributed evenly, resulting in a near-perfect roast. That’s just a theory, but they’re prepared to put it to the test by sending a capsule filled with 300kg of coffee beans to a height of 200km.

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Japanese Man Invents Coffee Made Entirely of Garlic

When you think about coffee alternatives, garlic is probably one of the last things that comes to mind, but that exactly the ingredient that one Japanese inventor used to create a drink that looks and tastes like coffee.

74-year-old Yokitomo Shimotai, a coffee shop owner in Aomori Prefecture, Japan, claims that his unique “garlic coffee” is the result of a cooking blunder he made over 30 years ago, when he burned a steak and garlic while aiting tables at the same time. Intrigued by the scorched garlic’s aroma, he mashed it up with a spoon and mixed it with hot water. The resulting drink looked and tasted a lot like coffee. Making a mental note of his discovery, Yokimoto carried on with his job, and only started researching garlic coffee again after he retired.

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This Smartphone Case Doubles as an Espresso Machine

Mokase is the world’s first smartphone case that also serves users a warm shot of espresso whenever and wherever they want. It’s aimed at people who are always on the go, whose hectic lifestyle prevents them from stopping by a coffee shop or even a vending machine for a dose of caffeine.

Smart K, the Italian company that came up with the concept for Mokase, claims that they were looking for a way to make coffee available anywhere, and pairing it with the smartphone just made the most sense. “We thought, ‘how to make it always available? Why not join it to a gadget that is already a piece of our lifetime?’ the smartphone is the answer,” Smart K stated in a press release.

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Kopi Joss – Sweet Coffee Served with a Lump of Burning Coal

If you’re looking for a new and interesting way to enjoy your daily cup of java, try dumping a lump of hot coal into it. The trick worked for a small coffee stall owner in Indonesia who has become famous for his sizzling charcoal coffee.

The Indonesian city of Yogyakarta is perhaps the only place in the world where you can have your coffee served with a piece of red-hot coal. It’s called “Kopi Joss” and it was apparently invented back in the 1960s, by a local coffee stall owner known only as Mr. Man, to help him deal with a troubled stomach. The current stall operator, Alex, says that Mr. Man, who has since past away, was making his coffee as usual, when he laid eyes on the burning coal that he used to boil the water, and an idea popped into his head. His stomach was giving him problems and thought that the coal could make it better. So he took a piece of hot coal and dumped into a cup of coffee. It worked, and he since started selling it to brave customers as well.

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Korean Barista Turns Cups of Coffee into Incredible Works of Art

The latte art scene in Korea is growing at an astonishing rate, and young Lee Kang Bin is one of the talented baristas spearheading the movement. The masterful designs he is able to freehand on cups of latte have earned him tens of thousands of fans on Instagram as well as a judge’s seat at numerous latte art competitions around the world.

Armed only with a thin metal rod and a palette of food dyes, Lee Kang Bin can turn a bland cup of latte into a stunning masterpiece. From drinkable recreations of famous paintings, like Van Gogh’s “Starry Night”, to detailed cartoon characters and portraits, there’s virtually nothing he can’t draw on milk foam.

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Caffeinated Bagels Are a Thing Now, And Yes, They Taste Like Coffee

Not everyone’s a morning person, so if having a cup of coffee with your morning bagels just isn’t enough to give you that much-needed boost, maybe these caffeinated bagels can help.

Called “Espresso Buzz Bagels”, the world’s first caffeinated bagels were unveiled last week by the Einstein Bros Bagel chain. Each bagel contains 32 milligrams of caffeine, which is roughly a third of the amount found in an eight ounce cup of coffee, plus 13 grams of protein. That’s obviously not enough to justify replacing your morning coffee with one or even two caffeinated bagels, but as an extra source of energy, the combination of caffeine and carbohydrates might actually help.

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Someone Invented Colorless Coffee That Doesn’t Stain Your Teeth

Coffee is more popular today than ever before, but many people abstain from consuming to much of it because it can really take a toll on their pearly whites. Well, thanks to the world’s first colorless coffee, you don’t have to worry about stained teeth anymore.

After getting tired of looking for a coffee drink that had the natural flavor they loved so much but didn’t stain their teeth, David and Adam Nagy, two Slovakian brothers who like strong coffee and their teeth white, decided to create it themselves. Called CLR CFF, their innovative drink is exactly what it sounds like – clear coffee, without the vowels.

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The New World’s Strongest Coffee is Called “Black Insomnia” for a Reason

The International Food Information Council recommends a daily caffeine intake of 300 mg, while the FDA recommends 400 mg, but just one 12-ounce cup of Black Insomnia brew contains 702 mg of caffeine, which will definitely keep you up at night and may even cause some health problems.

Black Insomnia Coffee was founded in 2016 by South African coffee lover Sean Kristafor. From the very beginning, his goal was to create the strongest coffee in the world, and he managed to do it by using the stronger Robusta variety, instead of the more aromatic Arabica. The secret to its high caffeine content is apparently in the way that the coffee beans are roasted, but Kristafor is obviously not interested in revealing the process. He only says that they can make it considerably stronger, and actually had to dial it down a bit for the commercial version, just so it was safe to consume.

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Coffee Shops with Bikini-Clad Staff Spark Controversy

Bikini Beans Espresso is a coffee shop chain with branches in Arizona and Washington where patrons can have their favorite coffee prepared and served by beautiful women wearing bikinis, g-strings or just three strategically-placed stickers.

Thanks to its attractive dress code, Bikini Beans Espresso has become hugely popular, especially among its male clientele. Apparently, a simple visit to one of these coffee shops has a way of brightening up a man’s day, and it’s definitely not just the coffee. But despite encouraging sales, impressive 5-star ratings on Yelp and thousands of followers on social media, Bikini Beans Espresso has its fare share of critics, most of which claim that the mandatory dress code of the staff is degrading for women.

That’s definitely not how the owners of Bikini Beans Espresso shops see it, though. They claim that the girl’s skimpy “uniforms” actually empower women, helping them feel comfortable in their own skin.

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Wine-Infused Coffee Is Now a Thing

If you’re into crazy taste combinations like peanut butter&jelly or pineapple pizza, you’re probably going to love this wine-infused coffee that combines the taste and health benefits of two of the world’s most popular drinks.

Molinari Private Reserve artisan coffee is the brainchild of Rick Molinari, the owner of Molinari Caffè in Napa Valley, California. He claims to have come up with the idea for a wine-infused coffee in 2013, after talking with his friend and fellow coffee roaster, John Weaver, of Wild Card Roasters LLC. Born and raised among the vineyards of Napa Valley, Molinari was convinced that bringing together “the best of both worlds” in one unique drink was bound to be a success, so he started researching ways of making it happen.

Molinari came up with a working formula within a year, and in 2014 he actually started selling his unique blend of roasted coffee and red wine, but a magnitude-6.0 earthquake that shook Northern California that year forced him to put the process of perfecting his idea on hold. He never gave up on it, though, and after teaming up with several vineyeards around Napa Valley, the cafe owner recently launched an improved version of his wine-infused coffee, and is already struggling to keep up with demand.

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“Asskicker” Coffee Contains 80 Times More Caffeine Than Regular Brew, Comes with a Health Warning

Viscous Coffee, a café in Adelaide, Australia, sells a cup of super-coffee that contains five grams of caffeine – 80 times more than a normal cup of java and half the dose considered to be lethal. Called the “Asskicker”, the strong beverage comes with a health warning for people with heart problems and blood pressure issues.

A cup of espresso has about 60mg of caffeine, while a serving of standard filtered coffee has about 150mg of it, depending on how it is prepared. The Asskicker contains five full grams of caffeine, which Viscous Coffee owner Steve Benington says is enough to provide 12 to 18 hours of “sustained up-time”. But the high caffeine content means it shouldn’t be consumed in one go, but slowly, over a period of four hours.

Benington says he came up with the idea for the Asskicker when an emergency department nurse asked him for something that would keep her awake and alert for an unexpected night shift. “She consumed her drink over two days and it kept her up for almost three days — I toned it down a little after that and the Asskicker was born,” he recalls. Nowadays, the complex concoction is made with four espresso shots, four 48-hour brewed cold drip ice cubes, 120ml of 10-day brewed cold drip and is finished with four more 48-hour brewed cold drip ice cubes. “Each cold drip ice cube is approximately equivalent of a bit more than two shots of espresso in caffeine,” Benington explains.

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This Designer Coffee Water Is Formulated Specifically for Your Morning Brew

There’s no denying that water plays a huge part in the overall quality of coffee, which is why most respectable coffee shops use filters to get rid of excess minerals or chemicals that might negatively impact the taste of their brews. But now there’s an even better way to ensure that your morning cup of coffee tastes just right – introducing Aquiem designer coffee water.

The brainchild of a group of entrepreneurs in Baton Rouge, Louisiana, Aquiem is “enhanced water” that has first been purified to zero mineral content and then enhanced with all-natural essential minerals to enrich the flavor, consistency and even the aroma of coffee. “What you definitely do not want is to have things like zinc and lead, fluoride, chlorine and large amounts of calcium in the water. All of that effects the taste of the coffee,” Aquiem co-founder Rob Vidacovich told Daily Coffee News. “What does have a favorable effect on coffee are things like magnesium, potassium, and a certain right blend of calcium.”

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Company Recycles Coffee Grounds into Durable Coffee Cups

German company Kaffeeform combines dried coffee grounds and biopolymer to create stylish-looking coffee cups and saucers that are not only durable and dishwasher-safe, but even smell a bit like coffee.

For every cup of coffee you brew, about two tablespoons of grounds wind up in the trash. That doesn’t seem like a lot, but just think about the millions of coffees consumed around the world every single day, and you’ll start to see the problem. Sure, some of those coffee grounds are recycled as fertilizer or beauty products like face masks, but most of it ends up at landfills. It was while contemplating this issue that German designer product designer Julian Lechner came up with a radical new and sustainable way of recycling coffee grounds – turning them into tableware.

Lechner first came up with the idea of using coffee grounds to create eco-friendly crockery while attending university in the Italian city of Bolzano. “We were always drinking coffee at university,” he remembers. “Before classes, after classes, meeting friends, hanging out at espresso bars—all the time. And that’s how I started to wonder, What happens to all that coffee? It was all just getting thrown away.” He began consulting with his professors about ways of using coffee grounds to create a solid material, but it took him years to actually come up with a viable solution.

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